Kitchen Scrap Broth

In the pursuit of a sustainable and mindful approach to cooking, wasting ingredients is something many of us strive to avoid. This recipe for Kitchen Scrap Broth offers a delightful solution to repurpose vegetable trimmings and leftover chicken bones, transforming them into a flavorful liquid gold.

The practice of saving kitchen scraps and turning them into a nourishing broth is not only resourceful but also enhances the depth of flavors in your cooking. Instead of discarding carrot greens, onion skins, celery leaves, and herb stems, you can now tuck them away in a freezer-safe glass dish until you have accumulated a sufficient amount to create this homemade broth.

When selecting vegetable trimmings for your broth, it’s best to opt for mild and clean-flavored vegetables like carrots, parsnips, celery, celeriac, and fresh herbs. However, it’s important to note that certain vegetables, such as brassicas (broccoli, cabbage, kale, and collards), can impart bitter notes to the broth and are best avoided. Additionally, using an excessive amount of root vegetables like beets may result in a broth with an unexpectedly sweet taste and subtle metallic undertones.

By transforming kitchen scraps and leftover chicken bones into a flavorful and versatile broth, you not only minimize waste but also elevate your cooking to new heights. Enjoy the satisfaction of utilizing every last bit of goodness from your ingredients while adding depth and richness to your culinary creations with this Kitchen Scrap Broth.

Now, let’s dive into the step-by-step instructions for preparing this Kitchen Scrap Broth, ensuring that no valuable ingredient goes to waste and that your culinary creations are infused with rich flavors.

INGREDIENTS:

• 2 to 3 pounds leftover chicken bones or chicken scraps like necks, backs, and wings
• 2½ cups loosely packed vegetable trimmings, such as onion skins, carrot peelings, celery leaves, and parsley stems
• 2 dried bay leaves
• 1 tablespoon whole black peppercorns
• 2 tablespoons white wine vinegar
• 4–6 quarts cold water

SERVES: About 4 quarts

PREPARATION TIME: 8 to 12 hours

INSTRUCTIONS:

1. In a heavy stockpot, combine all the ingredients, including the leftover chicken bones or scraps, vegetable trimmings, dried bay leaves, whole black peppercorns, and white wine vinegar.
2. Pour enough cold water into the pot to cover the ingredients by approximately 1 inch, which typically ranges from 4 to 6 quarts. Ensure the pot is covered.
3. Place the pot on the stove and bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil, immediately reduce the heat to medium-low.
4. Allow the broth to simmer gently for a minimum of 8 hours, and preferably up to 12 hours. During this time, occasionally skim off any foam or impurities that rise to the surface.
5. To determine if the broth is ready, check if the chicken bones crumble easily when pinched between your thumb and forefinger. This indicates that their flavor and nutrients have been fully extracted.
6. Once the simmering process is complete, strain the broth through a fine-mesh sieve to remove any solids and impurities, ensuring a clear and smooth texture.
7. Use a wide-mouthed funnel to carefully pour the strained broth into four 1-quart jars, ensuring that the lids are sealed tightly.
8. You have the option to either use the broth immediately in your recipes or store it in the refrigerator for a maximum of 5 days. Alternatively, for longer-term storage, freeze the broth for up to 6 months. If using glass jars for freezing, remember to leave enough headspace to accommodate expansion.